It’s no secret that I LOVE a good salad but I will be the first to admit that there are times when I need to take a break. So that’s just what I did this past summer which really was the worst time to do it because hello fresh lettuce from the garden but it had to be done. It’s kind of like being a writer or painter or a musician and you have a “block” and the best thing to do is just step away. So I did until I ordered a salad at the golf club we are members at. It was a chicken salad with an Asian type dressing and it was delicious even though I knew it was probably full of sugar. Naturally I decided I would try and recreate the flavours myself and I have to say I did a really good job!
I used leftover Instant Pot Kalua Pork (I’ll post a recipe for that soon) but you could easily use chicken, beef or salmon.
Prep time: 10 minutes
Assembly time: 5 minutes
- 6 cups chopped romaine lettuce
- 32 Japanese cucumbers, sliced
- 1/4 bell pepper, chopped
- 1 small carrot, julienned
- 2 radishes, thinly sliced
- 1/4 cup grated red and/or green cabbage
- 1/8 of a Granny Smith apple, diced
- 2 Campari tomatoes, quartered
- 1 cup pork, chicken, beef or salmon
- 1 stalk green onion, chopped
- 1/4 cup raw cashews, roughly chopped
Ingredients (Asian Vinaigrette):
- 4 tablespoons avocado oil
- 2 tablespoons rice vinegar (I use Nakano)
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- pinch of salt & pepper
- Add all salad ingredients except the green onions and cashews to a large salad bowl.
- To make the dressing add all ingredients to a small jar or container with a lid. Shake to mix well.
- Pour over salad.
- Serve and enjoy.